Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

  • 8 large shallots, peeled
  • 1 lemon, halved
  • 2 large carrots, cut into 1-inch-thick rounds
  • 2 large leeks, white and light-green parts, cut crosswise into 4-inch pieces, halved lengthwise, and rinsed
  • Kosher salt
  • 1 whole chicken (about 3-½ lb.)
  • 4 bay leaves, preferably fresh
  • + 18 more ingredients
    • ¼ cup red wine vinegar; more as needed
    • ¼ cup finely chopped dill gherkins
    • 1 hard-cooked egg, finely chopped
    • 1 Tbs. small capers, drained
    • ½ cup extra-virgin olive oil
    • 1 Tbs. plus 2 tsp. whole black peppercorns
    • 1/3 cup thinly sliced scallions
    • 1 large fennel bulb, trimmed and cut through the root into 6 wedges
    • 1/8 tsp. dried mustard
    • 3 large cloves garlic, smashed
    • ¼ cup finely chopped red onion
    • 2 Tbs. finely chopped fresh flat-leaf parsley
    • Kosher salt and freshly ground black pepper
    • 1 medium celery root, trimmed, peeled, and cut into 1-½-inch wedges
    • ¼ cup finely chopped jarred roasted red pepper
    • 8 sprigs fresh flat-leaf parsley
    • ¼ cup (¼ oz.) dried porcini
    • 1 or 2 pieces Parmigiano-Reggiano rind (optional)

In a medium bowl, whisk the olive oil and vinegar. Add the scallions, onion, roasted red pepper, gherkins, egg, capers, and mustard and whisk to combine. Just before serving, stir in the parsley and season to taste with salt and pepper.

View full recipe at Fine Cooking

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